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Rice Tomato Casserole

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Submitted by moon

YIELD

6 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

¼ 59
CUP ML BUTTER
or margarine
1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
EACH EACH GARLIC CLOVES
minced
½ 0.5
EACH EACH GREEN BELL PEPPERS
chopped
1 237
CUP ML RICE
raw
16 462.4
OUNCES ML/G TOMATO SAUCE
1 ½ 355
CUPS ML WATER
boiling
1 5
TEASPOON ML SALT
1 1
X X BLACK PEPPER
freshly ground *
79
CUP ML OLIVES
chopped, ripe *
1 ½ 355
CUPS ML CHEDDAR CHEESE
grated

Directions

Heat the butter in a heavy saucepan, add the onion, garlic, green pepper and rice and cook, stirring, until lightly browned.

Reserve one-half cup tomato sauce and add the remainer to the rice mixture.

Add the boiling water and salt and pepper to taste.

Simmer, covered, until the liquid has been absorbed.

Line a greased one-quart casserole with half the rice, and sprinkle with the olives and one cup of the cheese.

Top with the remaining rice.

Pour the reserved tomato sauce over the top, sprinkle with the remaining cheese and bake in a hot oven, 400℉ (200℃). until hot and browned.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 334 47% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 637mg 27%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 21g
Vitamin A 17% Vitamin C 34%
Calcium 24% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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